Chia Frittata

3 large eggs
1 teaspoon chia gel (see note)
1/4 to 1/2 cup chopped, cooked vegetables of choice
Vegetable oil, as needed

In a medium bowl, whisk the eggs until smooth. Add the chia gel and whisk until combined. Add the vegetables and stir until combined.

In a large skillet over medium heat, add a bit of the oil. Pour in egg mixture and cook, without stirring, until eggs are set completely through. Allow to cool in pan slightly before sliding onto a cutting board. Cut into wedges to serve.

Makes 2 servings.

NOTE: To make chia gel, pour 1 cup cool water into a sealable plastic or glass container. Slowly pour 1 3/4 tablespoons chia seeds into water while briskly mixing with wire whisk. Wait for 3 or 4 minutes, then whisk again. Let mixture stand for about 10 minutes before whisking again. Store mixture in refrigerator for up to 1 week.

— Recipe from "Chia: The Complete Guide to the Ultimate Superfood," by Wayne Coates (Sterling Publishing, $17.95).

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